Vegetable puddings
Vegetable puddings are a creamy, flavourful dish featuring tender carrots, peas, and scallions, all enveloped in a cheesy base and enhanced with garlic and nutmeg. They are perfect as a side or light meal, baked until golden brown.
Cook time 35 min
Prep time 25 min
Ingredients:
2 cups milk (1% fat)2 garlic cloves
2 carrots
1 cup peas
1/4 cup butter
1/3 cup all-purpose white wheat flour
1 tsp ground nutmeg
2 eggs
1/2 cup cheddar cheese
1/4 cup scallions
Vegetable puddings are a delicious and nutritious way to enjoy a variety of vegetables in a comforting and satisfying dish. These puddings are perfect as a side dish or a light meal, combining the creamy richness of milk and cheese with the vibrant flavors of carrots, peas, and scallions, all enhanced by a touch of garlic and nutmeg.
Instructions:
- Peel and finely dice the carrots.
- Mince the garlic cloves.
- Slice the scallions thinly.
- In a medium-sized saucepan, add carrots and peas. Cover with water, bring to a boil and cook until tender, about 5-7 minutes.
- Drain the vegetables and set aside.
- In the same saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the flour and cook, stirring constantly, for 2-3 minutes until it forms a smooth paste and begins to lightly brown.
- Slowly whisk in the milk, ensuring there are no lumps.
- Continue to cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Add the ground nutmeg, stirring to incorporate.
- Remove the saucepan from heat and let it cool slightly.
- In a large mixing bowl, combine the cooked vegetables (carrots and peas) with the milk mixture.
- Add the beaten eggs, grated cheddar cheese, and sliced scallions.
- Stir everything together until well combined.
- Divide the mixture evenly among the prepared muffin tin or ramekins.
- Place in the preheated oven and bake for 25-30 minutes, or until the puddings are golden brown and set in the middle.
- Allow the puddings to cool for a few minutes before removing from the muffin tin or ramekins.
- Serve warm, garnished with extra sliced scallions if desired.
These vegetable puddings are not only tasty but also packed with nutrients. They make a great addition to any meal and are sure to be a hit with both adults and children. Enjoy the delightful combination of creamy cheese, tender vegetables, and aromatic spices in every bite.
Vegetable puddings FAQ:
Vegetable puddings should be baked for approximately 25-30 minutes at 375°F (190°C) until golden brown and set in the middle.
The puddings are done when they are golden brown on top and set in the center. You can insert a knife or toothpick into the middle; it should come out clean or with minimal moist crumbs.
Yes, leftover vegetable puddings can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
You can substitute cheddar cheese with other cheeses like mozzarella or Gruyère. Adjust the amount based on the cheese's flavor strength to maintain balance.
For individual servings, a muffin tin or individual ramekins is ideal. If using a larger baking dish, adjust the baking time, as it may take longer for the mixture to set uniformly.
Cooking Tips:
- Ensure to finely grate the carrots for a consistent texture and even cooking.
- Whisk the eggs thoroughly before combining them with the other ingredients to ensure a smooth and evenly mixed pudding batter.
- Grease the baking dishes well to prevent the puddings from sticking and to make clean-up easier.
- For a richer flavor, consider using sharp cheddar cheese.
- Preheat the oven to ensure even cooking and a perfect golden-brown crust on your puddings.
- If you prefer a little heat, add a pinch of cayenne pepper to the mixture.
- These puddings can be prepared ahead of time and reheated in the oven, making them a convenient option for busy days or entertaining.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 13g
Carbohydrates 24g
Fiber 2.94g
Sugar 9g
Fat 20g
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